Culinary Art Kitchen 2009.May.
Ingredients
| Japanese Spikenard (Udo) |
1/2 stalk ... Peel, soak in vinegar water, and steam until firm |
| Carrot |
1 ... Cut lengthwise in half, and steam until firm |
| Vegetables of your choice |
400g~ |
Miso Marinade
| Red miso |
100g |
| Sugar |
1 tablespoon |
| Sake |
As needed |
Additional
| Cream cheese |
As needed ... Cut into cubes |
Condiments
| Shredded shiso leaves |
As needed |
| Grated ginger |
As needed |
| Bonito flakes |
As needed |
Instructions
- Prepare the miso marinade. Adjust the consistency with sake. Marinate the udo and carrot in the miso marinade overnight.
- Arrange cream cheese on a plate, add Condiments, and serve with the miso-marinated udo and carrot.